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Archive for May 4th, 2012

For all you gourmets who are cream, butter and everything that is not-fat-free lovers, I BEG you to read on. This is an egg white recipe that will make your toes curl, it’s so tasty and filling. I was rather surprised as how filling it was and I think you will be too.

The Anything-but-Boring Egg White Omelet

Doesn't that look like a ray of sunshine. Now don't tell me you would love a bite?

Serves 1 (multiply by the number of people you would like to serve)

Ingredients:

  • 9 tbsp egg whites (I used Egg Beaters Whites)
  • 45g sweet onion, finely chopped
  • 40g grape tomatoes, sliced into fourths
  • 15g wild mushrooms, finely sliced
  • 10g green chili peppers, finely sliced (leave seeds in if you like it spicy)
  • 5g cilantro, chopped
  • 10g green onions, finely sliced
  • 1 tsp cumin
  • 1 tsp coriandre
  • pinch of cayenne (if you like heat)
  • non-stick fat free spray (I use Pam Original)

Directions:

  1. Spray a small cast iron pan (8″ diametre) with non-stick spray; heat pan.
  2. Add onions and sweat out, you may need to add a bit of water so that they don’t burn.
  3. Lightly beat the egg whites until slightly frothy add the cumin, coriandre and cayenne. Pour over the translucent onions. Allow to set a minute or so and then pull in the edges and allow the remaining liquid to spread out over the pan.
  4. Before the omelet sets, add the tomatoes, mushrooms, chili pepper, cilantro and green onions. Turn off the element and cover. Allow the omlet to set, about 3-5 minutes.
  5. Carefully fold one side over the other and serve garnished with a little sprig of cilantro.

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